Citrus Cured Salmon Gravlax

I love this recipe because you actually have to make it 3 days in advance so basically a few days our form Christmas day you have your starter done.

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Ingredients

  • 500g course sea salt
  • 500g white sugar
  • 1 cup chopped dill
  • 2 tablespoons pepper corns
  • Zest of 2 x pink grapefruit / 2 x oranges / 2 x limes
  • 60ml vodka (optional)
  • approx 2.5kg side of fresh salmon- skinned and boned

Instructions

  • 1. Line a large baking tray with a piece of baking paper and then a piece of cling wrap long enough to cover the whole salmon piece
  • 2. In a mixing bowl mix- salt, sugar, pepper ,dill and zests of all citrus fruit. Mix well
  • 3. Pour over the vodka and mix well
  • 4. Pour half the mix into the baking tray. Lay the Salmon over it
  • 5. Pour the remainder of the mix of the top of the fish - packing it tightly and making sure all the salmon is covered in salt.
  • 6. Wrap the salmon tightly in cling wrap
  • 7. Weight the salmon down. I used cans of tomatoes etc but i've seen my mother in law use a house brick! Lay about 4 of them across the salmon
  • 8. Refrigerate for 2-3 days turning morning and night.
  • 9. Wash the salmon of all the salt mix and pat dry.
  • 10. Garnish with some fresh dill and slice finely.
  • 11. I serve it with Horseradish cream (1 part horseradish to 2 parts sour cream / lemon juice/ salt and pepper) on top of toasted baguette rounds. Feel free to also add capers, red onions or to be really decadent some caviar.

Instructions

  • 1. Line a large baking tray with a piece of baking paper and then a piece of cling wrap long enough to cover the whole salmon piece
  • 2. In a mixing bowl mix- salt, sugar, pepper ,dill and zests of all citrus fruit. Mix well
  • 3. Pour over the vodka and mix well
  • 4. Pour half the mix into the baking tray. Lay the Salmon over it
  • 5. Pour the remainder of the mix of the top of the fish - packing it tightly and making sure all the salmon is covered in salt.
  • 6. Wrap the salmon tightly in cling wrap
  • 7. Weight the salmon down. I used cans of tomatoes etc but i've seen my mother in law use a house brick! Lay about 4 of them across the salmon
  • 8. Refrigerate for 2-3 days turning morning and night.
  • 9. Wash the salmon of all the salt mix and pat dry.
  • 10. Garnish with some fresh dill and slice finely.
  • 11. I serve it with Horseradish cream (1 part horseradish to 2 parts sour cream / lemon juice/ salt and pepper) on top of toasted baguette rounds. Feel free to also add capers, red onions or to be really decadent some caviar.

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